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Grilled Chicken Wings with Shishito Peppers and Herbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These grilled chicken wings with shishito peppers and herbs offer a vibrant, punchy alternative to traditional sticky glazes. By marinating the wings in a zesty sesame and lime vinaigrette, you achieve a deep savoury flavour and crisp skin without the added sugars often found in shop-bought sauces. The addition of charred shishito peppers provides a mild, smoky heat that complements the succulent poultry perfectly.

As a diabetes-friendly option, this dish focuses on high-quality protein and fresh, aromatic herbs like mint and coriander to provide impact. It is an ideal choice for a lighter weekend barbecue or a healthy midweek dinner. Serve these wings alongside a crisp green salad for a balanced, low-carbohydrate meal that does not compromise on excitement or seasonal flair.

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Ingredients for Grilled Chicken Wings with Shishito Peppers and Herbs

  • 1.4kg chicken wings, flats and drumettes separated if desired

  • Kosher salt, freshly ground pepper

  • 300ml Sesame-Lime Vinaigrette, divided

  • 350ml shishito peppers

  • 2 tablespoons vegetable oil

  • 1 red jalapeño or Fresno chilli, thinly sliced

  • 1 1/2 cups mixed tender herbs (such as mint, coriander, and/or basil)

How to make Grilled Chicken Wings with Shishito Peppers and Herbs

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Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 240ml vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.

Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.

Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.

Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 60ml vinaigrette.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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